Deep Fried Pumpkin Fritters with Caramel Syrup recipe

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08/11/2010

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Deep Fried Pumpkin Fritters with Caramel Syrup recipe

I don't know any one who doesn't love a traditional South African Sweet Pumpkin Fritter - these are deep fried and then smothered with a sticky caramel sauce. Heavenly.

Ingredients

Fritters:
3 cups (750 gram) crown pumpkin, cooked, mashed and well-drained (add a cinnamon stick when you cook it for more flavour)
2 eggs
1 teaspoon (5 ml) salt
2 cups (500 ml or 275 gram) self raising flour
3 teaspoons (15 ml) baking powder
500 ml oil for frying

Syrup:
1 cup (250 ml) water
1 tablespoon (15 ml) custard powder
1 cup (250 ml) sugar
1 tablespoon (15 ml) butter
1 1/2 teaspoon cinnamon

Directions

Fritters:
Ensure that the cooked pumpkin is well drained.

Beat eggs, add to pumpkin and mix.

Sift the self-raising flour, salt and baking powder together and mix with pumpkin to form a soft dough.

Heat oil in a saucepan over medium heat.

Scoop batter into frying oil using a dessert spoon and fry until light brown and cooked through.

Drain on kitchen paper.

Keep warm in serving dish.

Syrup:
Add a little of the cold water to the custard powder and mix to form a smooth paste.

Heat the rest of the water in a saucepan and dissolve the sugar in it.

Add butter and cinnamon and bring to the boil.

Stir in the custard powder paste and boil for a minute.

Pour sauce over warm fritters and serve immediately.

Servings

Makes 3 dozen

This recipe and photo is from the Rainbow Cooking website, where you will find a collection of mostly South African recipes, both traditional and modern.

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